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Section 94 Sauvignon Blanc


Section 94 is widely regarded as the best Sauvignon Blanc being made in New Zealand today. James Healy and Ivan Sutherland were among the first to begin fermenting their Sauvignon in barrel with wild yeasts, a technique that leads to richer wines with greater cellar potential. Section 94 receives 18 months of aging in used French oak barrels, with regular lees stirring and minimal racking. The result is a wine with great presence, with the classic Marlborough qualities of citrus and gooseberries back by a rich spiciness from the lees contact and subtle hint of smoke.

Section 94 Sauvignon Blanc bottle